We still have availability for Labor Day weekend, when we will feature a Labor Day feast with Ed’s “Famous on 5 Continents” Baby Back Ribs, Jalapeno Brats and Carol’s Special BBQ Chicken. We will serve hand-cut fries, watermelon and local fresh sweet corn. For dessert, we have Lemon Crunch Pie with the optional but highly recommended French Vanilla Ice Cream.

We are looking forward to the upcoming 49th Annual Treasure Mountain Festival Sept. 14 – 17. From antique cars and children’s games to pumpkin and muzzleloader contests, there will be tons of fun for the whole family.

We also invite you to a very special weekend when author Paul Stutzmanvisits us September 22 – 23. Paul will lead guided hikes along the North Fork Mountain trail that Saturday. After enjoying breakfast and dinner, you will be treated to pictures and stories about his adventures hiking the Appalachian trail and biking across America.

The infamous Road Kill Cook-Off that Ed has competed in and judged will be held the last Saturday in September. This annual event in Marlinton features road kill eligible animals such as iguana, venison, bear, frogs and many others which you can sample and help pick for the “crowd favorite” award. Street vendors will be selling everything from baked goods and maple syrup to quilts. There is free music and entertainment so bring your lawn chair, kick back and relax.

The Burlington Apple Festival also is a popular venue, held the first weekend in October and sponsored by the Methodist Children’s Home. You’ll enjoy free entertainment and many food vendors selling everything from apple cider to BBQ and Country Ham sandwiches. Funnel cakes and other sweet treats are always a big temptation!

Call us today at 304-902-4589 to reserve your room for all the upcoming events.

One of the secrets behind North Fork Mountain Inn’s charm is the culinary expertise of innkeeper “Chef Ed,” a European-trained sommelier. Being an innkeeper has enabled him to enjoy the best of all worlds, turning his specialties—and Carol’s baking talents—into memorable meals as well as cooking classes.

We’re excited to share that our popular Cooking School Weekend is just around the corner on Nov. 17 – 18. We will feature recipes such as Sautéed Carrots with Gomasio, Roasted Brussel Sprouts with Fish Sauce Dressing, Roasted Squash with Green Tahini, and Steak and Pepper Tartines with Arugula Salad. We will also make our Southwestern Style Pork Green Chili.

Join us in the kitchen as we share the secrets behind several of our award-winning dishes by calling 304-902-4589 to reserve your spot.

We are celebrating the 20th anniversary of the North Fork Mountain Inn this year and have some special offers along with special events in this newsletter. Receive 20% off this year for any mid-week stays Sunday through Thursday with a minimum two night stay. Mention “20th Anniversary” when booking online or when you call Carol at 304-257-1108.

Win a Two Night Stay

As part of our 20th anniversary celebration, you can enter to win a two night stay at the North Fork Mountain Inn including dinner, bottle of wine, Inn Logo wine glasses, and more by registering on our website for the 20th Anniversary drawing to be held on New Year’s Eve.

What’s New

Our summer interns, Noah and Ben, our nephews from Kansas, have arrived and are busy with many projects around the Inn. Noah plans to attend Illinois State University in the fall. Ben is returning for his second summer here at the Inn. He will be a High School Junior this fall.

We recently installed charging stations for Tesla and other electric vehicles at the Inn as part of the partnership with Tesla and Select Registry. Now you can recharge your electric vehicle and your spirit on your next overnight stay at our inn.

Upcoming Events

Gospel and Country Music with Canaan James

We are having our Inaugural Country Music Event Sunday, June 28, featuring Canaan James, Nashville recording artist. He will be playing his most popular songs from 3:00 to 5:00 PM on Sunday afternoon. You can check in early by request. This free concert will allow you to enjoy Gospel and Country Music with the beauty of the Smoke Hole Canyon as a backdrop. Then join him for dinner that evening as we feature an optional wine pairing dinner or casual dining. He will be returning July 12th for a similar event.

July 4th Weekend

Celebrate July 4th weekend and enjoy an old fashioned parade, free concerts, fireworks, arts and craft vendors and special weekend activities at the Petersburg Fairgrounds. Special music will include a Tribute to Jerry Lee Lewis.
Book online or call Carol at 304-257-1108 to learn more.

Your Next Getaway

Celebrating a wedding anniversary?

We have a special anniversary gift for you from Kenya while supplies last. Ed traveled to Kenya in April in his work with AIU, Pan Africa Christian University, and Daystar University and brought back some nice collectibles that are unique to Kenya. Come celebrate your anniversary with us and receive a special gift.

Climbing and Zip-Line Adventures

Check out climbing or the zip-lines at Nelson Rocks Outdoor Adventures. We can pack you a gourmet picnic lunch as you experience a mountain top adventure in nearby Circleville. We also have special packages created to make your stay with us memorable.

Experience the Beautiful Fall Colors

It is never too early to book your fall getaway to the Mountains to experience the changing season and beautiful fall colors. We only have a few rooms available for Columbus Day weekend so book now to ensure you get the room you prefer. Peak leaf viewing season in our area is from mid-September to late October and many rooms will fill up fast.
Book online or call Carol at 304-257-1108 to learn more.

From Ed and Carol’s Kitchen

Strawberry-Rhubarb Crumb Bars

With strawberries and rhubarb in season we have a recipe that includes both ingredients. Look for stalks that are firm and look and feel fresh. You can store them for up to a week in the refrigerator. Ed perfected this recipe while Carol was away on vacation and the guests gave it rave reviews.

Preheat the oven to 350 degrees F. Line an 8 x 8-inch square pan with parchment paper.
In a medium bowl, blend the base ingredients together with your fingers until the butter is no longer visible and the mixture is loose and crumbly. Transfer about ¾ of the mixture to the prepared pan. Use a measuring cup to press the mixture into an even layer on the bottom of the pan.
In another medium bowl, stir the rhubarb, strawberries, lemon juice, cornstarch, and sugar together. Pour into the pan. Crumble the remaining base mixture on top of the fruit.
Bake in the oven until golden brown, about 30 minutes. Remove from the oven. Let cool in pan for at least 30 minutes before slicing into 9 pieces.
Tip-Lining the pan with parchment paper helps with removing the bars after baking.

“What a great way to spend our honeymoon. This was fantastic waking up to the beautiful mountains. Carol, thank you for your hospitality and good luck in your new venture as inn keeper, you’ll do great. Hope to see you again soon!”

We welcome the Spring weather after a snowy winter created major issues for our gravel driveway. The driveway has been rebuilt with new gravel added so even a Prius should be able to make it up our steep driveway.

Along with a new driveway, we have a number of special offers and packages we would like to tell you about below. Please read on to learn more. We hope you’ll come visit us soon.

If you use Facebook, we would love it if you would visit us and join the conversation. If you like what you see, please “like” us to keep informed about recent news and events.
Thanks
Ed & Carol

Our 20th Anniversary

We are celebrating the 20th anniversary of the North Fork Mountain Inn this year and have some special offers along with special events in this newsletter. Receive 20% off this year for any mid-week stays Sunday through Thursday, minimum 2 night stay required. Mention “20th Anniversary” when booking online or when you call Carol at 304-257-1108. Applies to new reservations only.

Celebrating a wedding anniversary?

If so, we have a special anniversary gift for you from Kenya while supplies last. Ed traveled to Kenya in January in his work with AIU, Pan Africa Christian University, and Daystar University and brought back some nice collectibles that are unique to Kenya. So celebrate your anniversary with us and receive one of these special gifts.

Easter Weekend April 3-5th

Join us for Easter Sunrise Services followed by a gourmet brunch back at the Inn. You can enjoy a late check out and hike in the adjacent Monongahela National Forest and see the early arrivals of plant life signaling that Spring is indeed here.

Cooking School Weekend is April 17-19th

Ed is planning to compete in the Great American Seafood competition this year in New Orleans. Learn how to prepare local, sustainable seafood with a focus on gluten free and vegetarian dishes. We will send you home with a personalized chef’s jacket, kitchen gadgets, and a cookbook with some of our most popular recipes from the Inn.

Spring Mountain Festival in Petersburg April 24-26

Come and see the Potomac Highla

nds “spring to life” as the redbuds and other bushes and trees are in bloom. There will be free entertainment, craft booths, train rides and more at the Spring Mountain Festival in Petersburg April 24-26. Go to www.gowv.com then click on Spring Mountain Festival to see the schedule for all activities.

Foraging Weekend May 1-3rd

Join Chef Ed and local foraging expert, Dane Dolly, as we hunt and harvest ramps, wild mushrooms, and other edible herbs in the nearby Dolly Sods Wilderness Area. We will be incorporating these fresh ingredients into our Saturday evening Fine Dining Dinner.

Bird Wa

tchers Weekend is May 1-3

Dr. Gary Rankin will be lecturing and leading Bird Walks around the Inn, along the river, and in the Dolly Sods Wilderness area. This is a great opportunity to see many of the migrating birds as they pass through our area. Gary has over 750 species on his lifetime list from North America. So bring your bird watching friends for a memorable Audubon weekend.

Mother’s Day Weekend May 8-10th

Bring your mother for a stay at the North Fork Mountain Inn and her Saturday night Fine Dining is free with a two night stay

Memorial Day Weekend May 22-25th

Come celebrate Carol’s birthday, watch the Indianapolis 500 and enjoy a special West Virginia BBQ on Sunday evening. This special 3 day weekend will fill up fast so make your reservations early to get your favorite room. Her favorite Birthday cake recipe is at the end of this newsletter.
Book your stay now by registering online
or calling Carol at 304-257-1108

When the Cat’s Away the Mice Will Play

Carol will be on vacation with her sisters and niece May 30th to June 10th. Come and experience the “When the Cat’s Away the Mice Will Play” special package. This package can be customized to fit your preferences.

With any two night stay you can receive any one of the following items free:

Bottle of Wine in your room on arrival with two collectible Inn logo wine glasses

Free dinner for one the first night of your stay

Chocolate Dipped Strawberries

Or a 10% discount on your room rate

With any 3 or 4 night stay you can receive any one of the following items free:

Free Bottle of Wine with Chocolate Dipped Strawberries,

Dinner for two the first night of your stay

Or a 15% discount off your room rate.

Stay 5 or 6 nights and you can choose:

Dinner for two plus a gourmet picnic basket,

A 20% discount off your room rate,

Or Bottle of Wine in your room on arrival with two collectible Inn logo wine glasses and the Chocolate Dipped Strawberries.

Stay 7 nights and receive a complimentary massage and a bottle of wine in your room.

Inaugural Country Music Event with Canaan James

We are having our Inaugural Country Music Event Sunday June 28 featuring Canaan James, Nashville recording artist. He will be playing his most popular songs from 3:00 to 5:00 PM on Sunday afternoon. Then join him for dinner that evening as we feature an optional wine pairing dinner or casual dining. He will be returning July 12th for a similar event.

Come visit us and enjoy beautiful surroundings, great food and wine and Canaan on the guitar.

Carol’s Favorite Birthday Cake

Since she was a small child, Carol always requests this cake every year for her birthday. Well, now she just makes it for herself.

Ingredients:

2 cups plain flour

2 cups sugar

1 stick butter

1/2 cup shortening

4 Tbs. cocoa

1 cup water

1/2 cup buttermilk

2 eggs

1 tsp soda

1 tsp ground cinnamon

1 tsp vanilla

Combine flour and sugar in mixing bowl. In a saucepan put butter, shortening, cocoa, and water and bring to a boil. Pour into flour and sugar mixture and beat well. Add other ingredients and mix well. Bake at 400 degrees for 30 minutes.

Topping:

1 stick butter

4 Tbs. cocoa

6 Tbs. milk

1 lb box powdered sugar

1 tsp vanilla

1 cup chopped pecans

1 cup flaked coconut

Bring to a boil the butter, cocoa, and milk, stirring constantly to keep from burning. Remove from heat and add other ingredients. Make icing five minutes before cake has finished baking and spread on hot cake.

If you have a favorite recipe, we would love to hear from you. We just may steal it and offer it up to guests.

Mama Mia, a team from Grant County, placed third in the West Virginia Road Kill Cook Off with their “Venison from Venice” recipe. Their Italian theme featured Braised Italian style Venison sausage with Celery Root and Portabella Mushrooms. The team consisted of Ed Fischer, Chef and owner of the North Fork Mountain Inn, Alicia Reel, Grant County Deputy Clerk, and husband Mike. Mike was a judge of the competition 2 years ago and his insights helped them prepare for this cook off that has been featured on Andrew Zimmer’s TV Show “Bizarre Foods” and the Food Network. The contestants do not actually use road kill in this competition but any animal that might be found alongside the road as a result of an accident would qualify. Before the cooking begins the properly processed uncooked wild game is inspected by the West Virginia DNR to insure its origin and to maintain quality standards.

The judges were served the entree along with Southwestern Style Chicken purses, Tiramisu for dessert and Italian Prosecco “Moscato d’ Asti”. It seemed to be the crowd favorite as they had the longest lines and received rave reviews from many visitors including Jim and Lynn Wilson from Cabins, WV. that is planning Burl and Barbara Dent from Gay, WV are checking into the North Fork Mountain Inn the following Monday was surprised to find their chef cooking in this competition that they have been attending for many years. She commented, “We discovered that this event has a cult following attracting guests from West Virginia and all the surrounding states.” There were even attendees from Florida, Tennessee, and Texas. They were treated to beautiful fall colors as the leaves in Pocahontas County are starting to turn.

The second place team was the Hotty Potty Cooks led by Shawn Smith from Beckley, WV with a recipe called “Chunks and More”. First place went to the Coal Hollow Brothers featuring Ed Blackford from Christiansburg, VA returning after a 5 year absence from the cook off. The winning dish was Hunter Venison with Wild Mushrooms.

“We have three judges this year,” Paula Garretson, Vice President of the Pocahontas Chamber of Commerce said. “They are Amy Goodwin, the West Virginia Deputy Secretary of Commerce and the Commissioner of Tourism. We have Steven Keith; he’s the Senior Editor of Miles Magazine. He also writes a column for the Charleston Daily News called ‘The Food Guide.’ And we have a gentleman that goes by ‘Uncle Millie,’ and he’s a gourmet chef of wild game and he’s from Michigan.”

Mike and the team is very excited about returning next year with a goal of winning first prize. Planning and preparing a dish made from wild game for over 2,000 people takes a lot of work and planning but the positive feedback from the participants made it all worthwhile.

GARLIC LIME RICE
1 TABLESPOON CANOLA OIL 3 CLOVES GARLIC, MINCED 1 LARGE ONION CHOPPED
2 CUPS LONG GRAIN RICE 1 TEASPOON KOSHER SALT 3-4 CUPS LOW SODIUM CHICKEN BROTH
JUICE OF 3 LIMES (RESERVE JUICE OF 1 LIME FOR GARNISH) ZEST OF 2 LIMES
HEAT THE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD THE GARLIC AND ONIONS AND COOK FOR 3 TO 4 MINUTES. REDUCE HEAT TO LOW AND ADD THE RICE AND SALT. COOK OVER A LOW HEAT FOR 3 MINUTES, STIRRING CONSTANTLY TO MAKE SURE THE RICE DOESN’T BURN. ADD 2 CUPS OF THE BROTH AND THE JUICE AND ZEST OF 2 LIMES AND BRING IT TO A BOIL. REDUCE THE HEAT TO LOW, COVER AND SIMMER FOR 10 TO 15 MINUTES OR UNTIL THE RICE IS DOME. ADD MORE LIQUID AS NEDDED. THE RICE SHOULDN’T BE STICKY.

Hi! My name is Taylie Clark and I am so excited to be spending my summer at North Fork Mountain Inn! I am thrilled to be interning as an Assistant Innkeeper and Social Media Director for the Inn. So, a little bit about me: I just finished my first amazing year at Indiana University where I am studying Marketing in the Kelley School of Business. I love watching movie trailers, eating good food (of course) and making people laugh. If I could meet any celebrity I would want to meet Ellen DeGeneres because I’m pretty sure we could be best friends. Helping others is a true passion of mine and I am very fortunate to be able to put that passion to work here in beautiful West Virginia for the summer. I am dedicated to making your stay at the Inn as peaceful and enjoyable as possible. I cannot wait to meet you!

About The Inn

Ed and Carol dreamed for many years of having a bed & breakfast. After looking in various states along the Appalachian Mountain chain, they fell in love with West Virginia & the North Fork Mountain Inn during a brief visit in October, 2005. It took them a few months to finalize the purchase and make the changes in their lives needed for a move from Indiana to West Virginia. They purchased the North Fork Mountain Inn in August, 2006 and are enjoying being Innkeepers.